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Shredded Potato Casserole

Updated on June 19, 2013

Shredded Potato Casserole

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Shredded Potato Casserole

Casseroles are some of the tastiest dishes I've ever eaten. They are spectacular in my eyes. I mean, who doesn't like one dish meal ideas??? This is a hearty casserole packed full of the great american staple... potatoes. It is cheesy and delicious with a crunchy buttery topping. This casserole is good with ham, pork chops, pork loin, or beef roast. It is quite filling and can be a meal alone. If you choose to serve it as a meal, throw in a few ham chunks to further enhance the flavor.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Several servings


  • 1 30 oz pack frozen shredded hashbrowns
  • 1 16 oz container sour cream
  • 1 medium sweet onion, diced small
  • 1 15 oz can cream of chicken mushroom soup
  • 2 cups sharp cheddar cheese, shredded
  • to taste salt
  • to taste pepper
  • 1 1/2 stick butter or margarine, melted
  • 2 cups corn flakes, crushed

Shredded Potato Casserole

  1. In a medium saucepan combine the cream of chicken mushroom soup, cheese, onions, 1/2 stick of butter, salt, and pepper. Heat until the cheese is melted. (Add ham chunks here if you wish to make a whole meal.)
  2. Remove from heat and add the sour cream. Mix together well.
  3. Pour the soup mixture over the shredded potatoes and mix in together.
  4. Pour this into a casserole dish or 9x13 baking pan.
  5. Crush the cornflakes in a large ziploc bag.
  6. Melt the remaining stick of butter.
  7. Combine the crushed cornflakes and the melted butter in a medium size bowl. Pour on top of the potato mixture.
  8. Bake at 350 degrees for approximately 45 minutes.


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    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      This looks too good to pass up. A true indulgence. Actually a good dish for Sunday breakfast. Thanks for sharing this.